Pulque

Discussion in 'General Brewing Discussions' started by Joshua Peterson, Oct 8, 2016.

  1. Joshua Peterson

    Joshua Peterson Active Member

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    I couldn't find any when i was in the Yucatan, it's being bottled in Mexico.... somewhere?

    Anyone tried to just ferment cactus pads into some kinda milky fermented knock off Pulque?
     

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  2. Trialben

    Trialben Well-Known Member

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    Mate that is way off my scale of brewing but it'd be like making af fruit brew like cider
     
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  3. sbaclimber

    sbaclimber Well-Known Member

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    "stronger than beer" at 5.5% abv is marketing at its best.
    according to wikipedia, it is a bacteria and not a yeast that does the work. would be interesting to try, but buggered if would wait 12 yrs for the plant to mature. no wonder beer became more popular ;-)
     
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  4. Joshua Peterson

    Joshua Peterson Active Member

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    I know where some wild cactus is growing quite well. I might try to seep some into an IPA..... "Cactus Pad IPA" LOL
     
  5. rolandblais

    rolandblais Member

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    I know this an old thread, but if you're still interested, I just visited a Pulqueria and wrote about it over in "What are you drinking now?".
     
  6. Nosybear

    Nosybear Well-Known Member

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    They sell cactus at most of our stores and I have a bunch of beavertail cactus growing in the yard. Might be interesting, but I think I'll wait for spruce tips.
     
  7. J A

    J A Well-Known Member

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    If Prickly Pear "leaves" made a decent adult beverage, Texas would be the alcohol capitol of the world. :D :D :D
     
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  8. Nosybear

    Nosybear Well-Known Member

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    Yep. I'll be heading to San Antonio in December - it's amazing how much of the stuff grows in the fields the sheep have overgrazed! Maybe even to Austin - I want some of the Blacklands undermodified malt for my attempt at doing an Urquell clone - malt needs to stand up to decoction!
     
  9. J A

    J A Well-Known Member

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    Hit me up when you're in the area. It'd be fun to show you around a little and treat you to some beers. :)
     
  10. Nosybear

    Nosybear Well-Known Member

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    It'll be an out-and-back from San Antonio, likely with the in-laws. But thanks and I'll keep it in mind, if you don't mind hanging out with an old fart....
     
  11. Trialben

    Trialben Well-Known Member

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    Weyerman floor malted bohemian pilsner malt is under modified I'm sure?
     
  12. oliver

    oliver Well-Known Member

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    local home brewer always orders entire 50lb bags of floor malted Bo Pils from our shop. He makes super tasty lagers with it, and I feel like I only hear him say he does a multiple step mash or a triple decoction.
     
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  13. J A

    J A Well-Known Member

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    Who do you think you're talking to? :D :D :D
     
  14. Nosybear

    Nosybear Well-Known Member

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    I've seen some online suggestions that it is but as far as I can tell, not really.
     
  15. rolandblais

    rolandblais Member

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    Pulque is fermented Agave Sap, so I think using cactus pads would result in a very different beverage.:)

    From what I read, it's the yeast that's the costly part - samples were like $170. I can't find the reference at the moment though. But, I did find a recipe over at homebrewing.com that uses champagne yeast, but states it's a "far cry" from the real thing.

    I also found a bottle of "Pulque Wine" for sale @ Total Wine, but the local store has none, and nearest available is 100mi away, so I won't be trying to harvest any yeast from that source any time soon.

    Now then, on a slightly different tack, if anyone knows a good source for Prickly Pear Fruit, I'd be grateful.:)
     
  16. Ozarks Mountain Brew

    Staff Member

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    don't use champagne yeast or wine yeast for beer, trust me I have, it tastes like where it came from so who would want a beer that tastes like grapes, I ruined a couple of batches trying that stuff
     
  17. rolandblais

    rolandblais Member

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    Technically it's not for beer:


    Basic Pulque Recipe
    4 Gallons Spring Water or Filtered Water
    8 1/2 Pounds Dark Agave Nectar
    1/2 Ounce dried Coriander Seeds
    1 pack Champagne Yeast
     

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